Absolutely every citizen at least once in his life used the services of a catering company, but not everyone knows what exactly can be meant by this name and what types these establishments are divided into.
Main types
Today, absolutely all such enterprises are divided into the following types:
- harvesting;
- pre-made;
- with a full production cycle.
The former specialize only in the manufacture of various semi-finished products, which are subsequently prepared and sold in other institutions.
The classification of catering enterprises, in turn, divides them into:
- prefabricated plant;
- stocking factory;
- factory kitchen;
- food plant.
Pre-production enterprises are not divided into subspecies. All of them specialize in the preparation of semi-finished products from procurement enterprises and are necessarily equipped with large halls for visitors, hot and cold shops, as well as washing dishes.
Catering enterprises with a full production cycle are most often found and represent various cafes, canteens, restaurants and other establishments where a full cycle of cooking is carried out, from the primary processing of products to the sale of finished products.
General requirements
Regardless of the classification of enterprises, all institutions have the following requirements:
- match your type and purpose;
- timely and fully provide their services;
- correspond to social targeting;
- comfort;
- service culture;
- security;
- environmental friendliness and aesthetics.
Depending on their type, enterprises provide the following services:
- leisure activities;
- nutrition;
- production of culinary products;
- her vacation to the consumer;
- quality service and so on.
All this is controlled at the state level by relevant laws. Distributing alcohol and tobacco products is permitted only if you have licenses for this type of activity.
Harvesting factory
This type of enterprise is a large mechanized production of a large number of semi-finished products from various products. The capacities of such factories are determined by tons.
The equipment of public catering enterprises of this type includes complex specialized lines for processing fish, vegetables, meat and poultry. Be sure to have refrigeration and defrosting equipment, large warehouses with conveyors and separate workshops for processing products. It is imperative that such enterprises have special vehicles for distributing their own products to pre-owned enterprises and convenience stores. Often products are produced frozen.
Prefabricated plant
It differs from the previous catering enterprise only in its narrow specialization. At such plants, semi-finished products can only be made from fish, meat or vegetables. The capacity of enterprises is correspondingly lower at times, but is also determined by the tons of produced raw materials.
Kitchen factory
In such establishments, in addition to workshops for the manufacture of semi-finished products, their own pre-production enterprises may be in the structure. Accordingly, the factory-kitchen can sell its own products in its own building, where there is a special hall for visitors.
A cafeteria, a snack bar, a dining room, a cafe and even a restaurant can function on the basis of the factory. Also, the institution may have its own workshop for the production of soft drinks, confectionery, ice cream and so on. The power here is already determined by the number of dishes produced per shift.
Food plant
The organization of a public catering enterprise of this type includes the production of semi-finished products, and their independent implementation. At the same time, part of the manufactured assortment can be delivered to other establishments and shops. Thus, the plant is a huge highly mechanized enterprise with a single production program and warehouse. It can be created on the basis of universities, schools and territories of large factories with the ability to serve not only a narrow contingent, but also residents of adjacent areas.
Full cycle enterprises. Canteens
Each collection of recipes for catering has several columns for each dish. All of them determine a different amount of products for the same dishes, but on condition that they will be prepared in different institutions. This makes it possible to reduce the cost of production for budgetary institutions, which include canteens.
They are placed most often at educational institutions or large factories, and the menu in the canteens is compiled every day in accordance with the needs of the main contingent. Dining rooms are divided:
- at the location (training, work, public);
- assortment (diet, general nutrition, specialized);
- main audience (school, work, student).
All canteens operate on the principle of self-service, and the organization of catering is carried out in accordance with the institution's operating mode, in which the canteen is located (three meals a day, two meals a day, meals for shifts of workers, and so on).
A separate category includes dietary canteens, most often functioning with medical boarding houses. Their menu should have dishes of 5-6 diets, and in the dining room with only a few diet tables, an assortment of 3-5 diets is allowed. Equipment in such catering facilities should be appropriate - steam cabinets, wipers and so on.
Canteens can also be mobile, while they only distribute food, they themselves do not cook. The dishes in them must be unbreakable. Other dining rooms should have glass or earthenware dishes. There must be a wardrobe, a toilet room, a lobby, a sign with the name and time of work. The furniture can be light, with a hygienic coating, and the area for 1 visitor is 1.8 m 2 .
Cafe
In such catering establishments, dishes are offered to visitors from a fixed menu regardless of the day of visit.
Cafes are aimed at organizing leisure activities and specialize in simple dishes with a wide range of hot drinks. They are divided by:
- the contingent of visitors (children, youth, etc.);
- assortment (confectionery, ice cream, etc.);
- type of service (waiters or self-service).
The variety of menus depends on the specialization of the institution and may include specialties or drinks.
In the cafe hall, the microclimate must be supported by ventilation, there must be a decorative design of the hall in a certain style, a toilet room, a wardrobe and a lobby. The furniture is light, and the dishes are already made of stainless metal, glass or earthenware. Each visitor should have 1.6 m 2 of hall.
GOST also includes cafeterias in this category of catering enterprises. They specialize in hot drinks and snacks of simple preparation, they are organized most often at large stores, bus stations and so on. It is forbidden to sell alcohol in them. And the hall can accommodate a maximum of 32 visitors.
Bar
It differs from a cafe by the presence in the hall of a bar counter with high swivel chairs. They specialize in the sale of alcoholic, low alcohol, mixed and non-alcoholic drinks. Share bars:
- by assortment (beer, cocktail, coffee ...);
- specifics (sports, variety shows ...).
The bar necessarily has a lounge with tables served by waiters. The furniture in it is with armrests and a soft polyester coating. The design should be specific, the climate is supported by ventilation or air conditioning. Dishes like in restaurants.
A restaurant
A collection of recipes for catering in the restaurant can be used standard or specialized.
This type of establishment is distinguished by the presence of sophisticated dishes and a wide range of alcohol and tobacco products. The level of service in all restaurants is increased. They are divided into classes:
These establishments may specialize in certain areas of culinary, but they must provide visitors with a complete diet. Restaurants specialize in organizing leisure activities for citizens, holding banquets, delivering their meals to their homes, booking seats in advance, and so on. The increased level of service provides for the presence of musical accompaniment in the hall, concerts, entertainment programs and various games: billiards, slot machines and so on. In the restaurants of the highest category, the staff should know foreign languages to meet all the needs of foreign guests.
The design of catering facilities should take into account the requirement of 2 m2 for each visitor. The design of the hall should be elegant and original with the obligatory presence of a stage or dance floor. The climate is controlled by air conditioning. Furniture should be superior, and tables with tablecloths. The dishes are used in stainless steel, cupronickel, crystal, blown glass or porcelain.
Restaurant cars on long-distance trains and compartment restaurants occupy a separate place. They sell dishes of simple preparation, but a full diet, alcoholic beverages and other goods.
Eateries
The work of this type of catering company is aimed at the maximum number of served customers in a short time. Fast food establishments have a narrow specialization and are divided:
- on cheburechnye;
- dumplings;
- pancake;
- Tea rooms
- pies;
- sausage;
- Pizzerias
- barbecue;
- bistro and so on.
All of them, except for barbecue, work on self-service and are located in places of maximum crowding. Pizzerias can work with and without waiters. The halls are usually high tables without chairs, dishes made of glass, earthenware or aluminum. By standards, such establishments may not have toilet rooms, wardrobes or vestibules. The required area for 1 client, as in a cafe.
The recipes of public catering enterprises, as well as their menus, can be individual. So, the popular fast food chains KFC, McDonalds and others offer their customers unique fast food dishes sold only under their internal brands.
Snack bars with a minimal assortment make it possible to practically automate cooking processes, which increases the speed of service and, accordingly, increases the throughput of enterprises.
Delivery enterprises
To provide the population with their products at home, not only restaurants work. There is a separate type of enterprise specializing specifically in delivery. Orders for products are accepted by phone or at a personal visit to the institution. The range can be extended or narrow-profile depending on the specialization of the enterprise. As a rule, such establishments do not have their own halls, but some still place several tables in a small room with production workshops.
Cooking Shops
Production at this type of catering facility is not carried out. Shops are only small halls with finished products in the window. They necessarily have a certain range of products and the ability to order certain dishes at the right time and date. Stores usually have several specialized departments:
- ready meals (cold appetizers, salads, vinaigrettes, meat and fish dishes, cereals, pastes, casseroles);
- semi-finished products (frozen or chilled chops, meatballs, minced meat, goulash and other goods of their vegetables, fish or meat);
- confectionery (cakes, pies, pastries and other home-made products, as well as purchased sweets, cookies and so on).
No more than 8 employees work in such establishments, and if there is free space in the store, several high tables can be placed.
Conclusion
Many people understand cafes and canteens that are familiar to most catering establishments, but in fact the list of such establishments is very wide and differs in different specialization, classification and way of selling products.
Regardless of the types of enterprises listed, it is important to remember that all of them are required to ensure the safety of their own products. To do this, all employees must comply with SanPiN:
- work only in sanitary clothing;
- Do not store personal items in the kitchen;
- timely undergo a medical examination;
- Do not use the toilet in sanitary clothing;
- keep the workplace clean;
- to mark the developed products;
- work only with labeled inventory;
- prepare products in appropriate workshops;
- store prepared dishes and products for their preparation in accordance with established standards and so on.
In fact, there are a lot of rules for hygiene at the workplace for catering establishments, and skilled workers are required not only to know them, but to follow all the requirements every working day. Only regular maintenance of cleanliness and order can protect prepared dishes from harmful microorganisms entering them.
In the production of products, manufacturers must provide certificates of quality, mark products with a period of development and storage, as well as provide the client with all the information of interest to him about the composition of the dish.